|Sugar||2 Cup (32 tbs)|
|Arrowroot powder||2 Tablespoon|
|Ghee||1 Cup (16 tbs)|
1. Knead khoya well along with the arrowroot powder, till smooth and well blended. Form small-sized balls and keep aside.
2. Make syrup with sugar and 3 cups water to one thread consistency and keep it hot.
3. Heat ghee in a kadai and fry khoya balls on a slow fire till golden brown.
4. Add the fried balls to the syrup and simmer for 10 minutes. The gulab jamuns will double in size.